Martha Stewart Chocolate Pecan Pie Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

Martha Stewart chocolate pecan pie is the dessert I make when the table needs a showstopper that still feels homey. A flaky all-butter crust holds a gooey filling of toasted pecans, bittersweet chocolate, and a little vanilla, so every bite lands somewhere between deep caramel and rich chocolate. There’s a whisper of salt in the filling that keeps the sweetness in check, and the texture is soft and custardy at the center with a lightly crisp top. This version is inspired by Martha Stewart’s classic holiday style rather than copied from her books.

From start to finish it takes about 85 minutes, plus chilling and cooling time, and the work itself is simple: one dough, one bowl of filling, one bake. It suits a holiday dinner or a weekend potluck, and it’s forgiving enough for a first-time pie baker as long as you keep the butter cold and let the pie cool fully before slicing.

Why This Martha Stewart Chocolate Pecan Pie Works

Two techniques do most of the heavy lifting. First, the crust gets a short prebake with pie weights, which dries out the bottom so it stays crisp under a wet filling instead of turning soggy. Second, the filling is whisked just until smooth — no whipping — so you avoid trapping air that puffs and cracks the surface.

Toasting the pecans before they go in is the other quiet win. A few minutes in the oven deepens their flavor so the nuts hold their own against the chocolate and corn syrup rather than fading into the background.

What You’ll Love About It

The crust is tender and buttery, the filling stays gooey without being runny, and the bittersweet chocolate keeps it from tasting one-note sweet. It also slices cleanly after a short chill and holds up well made a day ahead.

Ingredients

This makes one 9-inch (23cm) pie, about 8 servings. Have everything measured before you start the crust so the butter stays cold.

For the Crust

• 1 1/4 cups (156g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter — cold, cubed
• 1/4 cup (60ml) ice water — add it gradually; you may not need all of it

For the Filling

• 1 cup (200g) granulated sugar
• 1/2 cup (105g) packed light brown sugar
• 1/2 cup (120ml) light corn syrup
• 3 large eggs — room temperature
• 1/4 cup (57g) unsalted butter — melted and slightly cooled
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 1/2 cups (170g) pecan halves — toasted
• 4 ounces (113g) bittersweet chocolate — chopped

Equipment

• 9-inch pie plate — standard depth works best here.
• Pastry blender — or just use your fingertips.
• Rolling pin — for the 12-inch (30cm) circle.
• Parchment and pie weights — dried beans work too.
• Rimmed baking sheet — catches any drips.
• Instant-read thermometer — for checking the center.

How to Make Martha Stewart Chocolate Pecan Pie

Step 1: Cut the Butter into the Flour

Whisk 1 1/4 cups (156g) flour with 1/2 teaspoon salt in a large bowl. Toss in the 1/2 cup (113g) cold cubed butter, then cut or rub it in until the mixture looks like coarse meal with some pea-sized pieces left. Drizzle in the 1/4 cup (60ml) ice water a tablespoon at a time, tossing with a fork, until the dough just holds together when squeezed. Don’t overwork it here, or the crust turns tough.

Step 2: Chill the Dough

Turn the dough onto a lightly floured surface and shape it into a 1-inch-thick disk. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days, so the gluten relaxes.

Step 3: Roll, Fit, and Freeze the Crust

Preheat the oven to 350°F (175°C) with a rack in the lower third. Roll the chilled dough into a 12-inch (30cm) circle, about 1/8 inch thick, and ease it into a 9-inch (23cm) pie plate. Trim the overhang to 1/2 inch, fold it under, and crimp the edge. Freeze the crust for 15 minutes to firm it up and help prevent shrinking.

Step 4: Prebake the Shell

Line the chilled crust with parchment and fill it with pie weights or dried beans. Bake for 15 minutes, then lift out the weights and parchment and bake 5 minutes more, until the bottom looks dry but not browned. Set it aside and keep the oven at 350°F (175°C).

Step 5: Mix the Filling

In a medium bowl, whisk 1 cup (200g) granulated sugar, 1/2 cup (105g) brown sugar, 1/2 cup (120ml) corn syrup, the 3 eggs, 1/4 cup (57g) melted butter, 1 teaspoon vanilla, and 1/4 teaspoon salt until smooth. Stir in the 1 1/2 cups (170g) toasted pecans and 4 ounces (113g) chopped chocolate until evenly distributed. Stop whisking once it’s combined — too much air makes the top crack.

Step 6: Fill the Crust

Pour the filling into the warm prebaked crust and spread the pecans and chocolate evenly with a spatula. Set the pie on a rimmed baking sheet to catch any drips.

Step 7: Bake Until Just Set

Bake for 40 to 50 minutes, until the filling is set around the edges but still slightly jiggly in the center when you gently nudge the pan. If the crust darkens too fast, shield the edges with a pie shield or foil strips after 25 minutes. An instant-read thermometer in the center should read 160°F (71°C).

Step 8: Cool Completely Before Slicing

Set the pie on a wire rack and cool completely, at least 3 hours, since the filling keeps setting as it cools. For the cleanest slices, refrigerate it for 1 hour first. Serve slightly warm or at room temperature, with whipped cream if you like.

What to Serve With It

• Whipped cream — a soft dollop balances the sweetness.
• Vanilla ice cream — let it melt slightly into the warm filling.
• Hot coffee — a plain black cup cuts through the chocolate.
• Fresh berries — a few raspberries add a tart contrast.

Tips for the Best Results

• Keep everything cold — chill the bowl and butter for a flakier crust.
• Toast the pecans — 8 to 10 minutes at 350°F (175°C) brings out their oils.
• Chop chocolate evenly — small, similar pieces melt consistently through the filling.
• Don’t skip the chill — cooling fully is what gives you clean slices.
• Watch the edges — foil shields go on early, before the crust gets dark.
• Use a thermometer — 160°F (71°C) in the center means it’s done, not overbaked.

Easy Variations

• Add maple — swap 2 tablespoons of corn syrup for maple syrup for a softer flavor.
• Go darker — use 5 ounces (142g) bittersweet chocolate for a more intense filling.
• Try a splash of espresso — add 1 teaspoon instant espresso powder to deepen the chocolate.
• Sprinkle flaky salt — a pinch over the top after baking sharpens the caramel notes.

Storing and Reheating

Cover leftovers tightly and refrigerate for up to 4 days, or wrap the cooled pie well and freeze for up to 2 months, thawing overnight in the fridge. To reheat, warm slices in a 300°F (150°C) oven for 10 to 15 minutes, or microwave individual slices for 20 to 30 seconds, until heated through to 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per serving and will vary with your ingredients and slice size.

FAQs

Can I make this Martha Stewart chocolate pecan pie recipe ahead of time?

Yes — the dough keeps in the fridge up to 2 days, and the baked pie can be made 1 day ahead. Let it come to room temperature before serving or warm it gently.

Where did pecan pie come from?

Pecan pie is a Southern American classic that became widely popular in the early 20th century, once corn syrup was sold nationally and pecan orchards spread across the South. Chocolate versions came later as bakers added melted or chopped chocolate to the filling.

How do I know when the filling is done?

The edges should look set while the center still jiggles slightly when you nudge the pan. An instant-read thermometer in the center should read 160°F (71°C).

Can I use milk chocolate instead of bittersweet?

You can, but the pie will taste noticeably sweeter, so cut the granulated sugar by 2 tablespoons. Bittersweet keeps the balance of caramel and chocolate that makes this pie work.

Martha Stewart-Inspired Chocolate Pecan Pie

Print Recipe

A buttery, flaky all-butter crust cradles a gooey filling of toasted pecans, bittersweet chocolate, and a touch of vanilla. Inspired by Martha Stewart’s classic holiday entertaining style, this pie balances deep caramel notes with rich chocolate and a whisper of salt. Serve slightly warm with a dollop of whipped cream for the ultimate American dessert.

• Author: Anabelle McLean
• Prep Time: 30
• Cook Time: 55
• Total Time: 85
• Yield: 8 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 1 1/4 cups (156g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter, cold, cubed
• 1/4 cup (60ml) ice water

For the Filling

• 1 cup (200g) granulated sugar
• 1/2 cup (105g) packed light brown sugar
• 1/2 cup (120ml) light corn syrup
• 3 large eggs, room temperature
• 1/4 cup (57g) unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 1/2 cups (170g) pecan halves, toasted
• 4 ounces (113g) bittersweet chocolate, chopped

Instructions

1. Make the crust: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and toss to coat. Using a pastry blender or your fingertips, cut or rub the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Drizzle in the ice water, 1 tablespoon at a time, tossing with a fork until the dough just holds together when squeezed; do not overwork the dough or it will become tough.
2. Turn the dough out onto a lightly floured surface and shape it into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days) to chill and relax the gluten.
3. Preheat the oven to 350°F (175°C) with a rack in the lower third. On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle, about 1/8 inch thick. Transfer to a 9-inch (23cm) pie plate, gently press into the edges, and trim the overhang to 1/2 inch. Fold the overhang under itself and crimp decoratively. Freeze the crust for 15 minutes to firm up, which helps prevent shrinking.
4. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for 5 minutes more, until the bottom looks dry but not browned. Set aside while you make the filling; reduce the oven temperature if needed to maintain 350°F (175°C).
5. Make the filling: In a medium bowl, whisk together the granulated sugar, brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth and well combined. Stir in the toasted pecans and chopped chocolate until evenly distributed. Be careful not to whip too much air into the mixture, which can cause the top to crack during baking.
6. Pour the filling into the warm prebaked crust, spreading the pecans and chocolate evenly with a spatula. Place the pie on a rimmed baking sheet to catch any drips.
7. Bake for 40 to 50 minutes, until the filling is set around the edges but still slightly jiggly in the center when gently nudged. If the crust is browning too quickly, cover the edges with a pie shield or strips of aluminum foil after 25 minutes. An instant-read thermometer inserted into the center should read 160°F (71°C) for a custard-style pie.
8. Transfer the pie to a wire rack and let cool completely, at least 3 hours, before slicing. The filling will continue to set as it cools. For clean slices, refrigerate for 1 hour before serving. Serve slightly warm or at room temperature, with whipped cream if desired.

Notes

Storage: Cover leftovers tightly and refrigerate for up to 4 days. Freezing: Wrap the fully cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator. Make-ahead: The crust dough can be made and refrigerated up to 2 days ahead or frozen for 1 month. The baked pie can be made 1 day ahead; let it come to room temperature before serving or reheat gently. Reheating: Warm slices in a 300°F (150°C) oven for 10 to 15 minutes, or microwave individual slices for 20 to 30 seconds, until just warm.

Nutrition

• Calories: 656
• Sugar: 53g
• Sodium: 142mg
• Saturated Fat: 16g
• Carbohydrates: 71g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 112mg

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